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Tri-Tip 1st cook

So kroger had Tritip on sale and since that was one of the things that I had mentioned I had yet to cook on the egg I went ahead and grabbed one for my son's birthday. Question, is the best way to cook this reverse sear with maybe a little oak for flavor and then high heat to finish? I'm assuming it's best to cook this to medium rare/medium? Any help is appreciated.


Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

Comments

  • TEXASBGE2018TEXASBGE2018 Posts: 3,189
    I'll post pictures tomorrow once we are eating.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • LitLit Posts: 8,796
    I cook them like a steak. Smoke it to like 110-115 and let rest while bringing up temp then sear. Youtube the grain pattern it shifts in the middle and you cut it 2 different ways.
  • ColtsFanColtsFan Posts: 5,386
    I too like to reverse sear to medium rare. Caveman is great for a finish. Grain pic

    ~ John - https://www.instagram.com/hoosier_egger
    (2) XL BGE, LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • Langner91Langner91 Posts: 507
    I grill raised direct.  I keep the temp under control since it is a big cut of beef.  

    I don't get too fancy.  It just has to get to your desired temp in the middle.

    You got this.  You can't screw this up.
    Clinton, Iowa
  • larrydlarryd Posts: 117
    i use Suzie Q seasoning, oak for that Santa Maria flavor, direct, 350 dome 20 min a side. Comes out med rare every time.
  • WeberWhoWeberWho Posts: 9,135
    I bring it up to 110-115. Remove grate and throw it on the lump caveman style. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • StillH2OEggerStillH2OEgger Posts: 3,288
    I'm not brave enough for caveman, but I also reverse sear. Other than the finish temp, I think the keys are slicing it correctly and keeping the slices on the thinner side.
    Stillwater, MN
  • CorvCorv Posts: 90
    Oh gosh. It's good any way you get it, honestly.
    I sear first, let it cool while I bring the temp down to around 350. Stick a remote thermometer in and cook till it's the desired temp. I use direct at normal height.
    This way you have good control over the temperatures. The lower the non-sear part of the cook is, the longer the tri-tip will be in there getting smoke flavor.
    Somewhere on the Colorado Front Range
  • fishlessmanfishlessman Posts: 27,723
    edited July 19
    i cook it this way, one of the few cooks that i actually baste. look at the grain before cutting, i start on the tip like shown on the earlier pic but start rotating and slicing as it gets near the thicker section, some are just not a 90 degree turn and then slice. crying tiger sauce, chimichurri etc works well if not basted. i dont use this much salt  (note: this recipe was updated, the original called for 6 tablespoons salt)

    Santa Maria Style Tri-tip
    Rich Miller aka Morro Bay Rich
    Morro Bay, CA

     
    2 (3 pound) tri-tip roasts
    Basting Sauce, recipe follows
    Seasoning Salt Mixture: recipe follows

    Seasoning Salt Mixture:
    2 teaspoons freshly ground black pepper
    2 teaspoons white pepper
    2 teaspoons cayenne pepper
    1 teaspoon onion powder
    4 tablespoons granulated garlic
    2 tablespoons salt

    Mix together all ingredients in a small bowl

    Basting Sauce:
    ½ cup red wine vinegar
    ½ cup garlic-infused vegetable oil

    Whisk together vinegar and oil in a small bowl.

    Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

    This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.

    I usually cook this on a Large BGE and find it take 1 hour and 10 minutes from the time I strike the match to taking the tri-tip out of the BGE.




    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Photo EggPhoto Egg Posts: 10,976
    i cook it this way, one of the few cooks that i actually baste. look at the grain before cutting, i start on the tip like shown on the earlier pic but start rotating and slicing as it gets near the thicker section, some are just not a 90 degree turn and then slice. crying tiger sauce, chimichurri etc works well if not basted. i dont use this much salt  (note: this recipe was updated, the original called for 6 tablespoons salt)

    Santa Maria Style Tri-tip
    Rich Miller aka Morro Bay Rich
    Morro Bay, CA

     
    2 (3 pound) tri-tip roasts
    Basting Sauce, recipe follows
    Seasoning Salt Mixture: recipe follows

    Seasoning Salt Mixture:
    2 teaspoons freshly ground black pepper
    2 teaspoons white pepper
    2 teaspoons cayenne pepper
    1 teaspoon onion powder
    4 tablespoons granulated garlic
    2 tablespoons salt

    Mix together all ingredients in a small bowl

    Basting Sauce:
    ½ cup red wine vinegar
    ½ cup garlic-infused vegetable oil

    Whisk together vinegar and oil in a small bowl.

    Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain.

    This recipe is from Foodnetwork.com’s website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.

    I usually cook this on a Large BGE and find it take 1 hour and 10 minutes from the time I strike the match to taking the tri-tip out of the BGE.




    This is the Classic Style!
    Thank you,
    Darian

    Galveston Texas
  • TEXASBGE2018TEXASBGE2018 Posts: 3,189
    Reverse seared, Pulled at 110. Now waiting for it to get to searing temps.



    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

  • Photo EggPhoto Egg Posts: 10,976
    Reverse seared, Pulled at 110. Now waiting for it to get to searing temps.


    I think you nailed it and this will not be your last Tri Tip.
    Awaiting final sear pictures.
    Thank you,
    Darian

    Galveston Texas
  • JohnInCarolinaJohnInCarolina Posts: 20,445
    Reverse seared, Pulled at 110. Now waiting for it to get to searing temps.


    Just a note that your beef is touching the spot you have on the plate for chicken.  I won’t tell your kids if you won’t!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • alaskanassasinalaskanassasin Posts: 4,286
    Looks killer man, I’ve never seen one in the wilds of Kroger that wasn’t marinated and vacuum sealed. 
    South of Columbus, Ohio.
  • JohnInCarolinaJohnInCarolina Posts: 20,445
    I'd hit it.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • FoghornFoghorn Posts: 8,793
    Well executed.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • StillH2OEggerStillH2OEgger Posts: 3,288
    That looks pretty darn good. I'd definitely do more tri-tips if they were easier to find up here.
    Stillwater, MN
  • WeberWhoWeberWho Posts: 9,135
    That looks pretty darn good. I'd definitely do more tri-tips if they were easier to find up here.
    I know of two or three different Cub Foods locally that carry tri-tip. It might be worth stopping in if you have one local. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • lousubcaplousubcap Posts: 23,875
    Way to venture out there and bring it home.  Great cook and results and for a family pressured event along with it.  Congrats.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • calikingcaliking Posts: 15,436
    I wish my first tritip had turned out like that. Looks awesome. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • dmchicagodmchicago Posts: 3,022
    caliking said:
    I wish my first tritip had turned out like that. Looks awesome. 
    I wish my 10th tri  tip turned out as good as that.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • dmouratidmourati Posts: 1,037
    Your original post suggestion is exactly how I cook mine nearly every weekend: indirect to ~120 in my case, then 2-3 minutes per side at 500 direct to sear.

    I use Albukirky red and serve with pinquito beans, garlic bread, and santa maria salsa. I cook over red oak from Fruita.
    Mountain View, CA
  • ALLCAPSALLCAPS Posts: 9
    So kroger had Tritip on sale and since that was one of the things that I had mentioned I had yet to cook on the egg I went ahead and grabbed one for my son's birthday. Question, is the best way to cook this reverse sear with maybe a little oak for flavor and then high heat to finish? I'm assuming it's best to cook this to medium rare/medium? Any help is appreciated.
    Did you return it?
  • HeavyGHeavyG Posts: 7,939
    The NYTimes had an interesting article a few days ago about California BBQ. Of course tri-tip was mentioned and one fellow holds what's now a rather contrarian opinion:

    "The tri-tip is celebrated in some circles as a distinctly regional cut, but not by everyone. “Oh, no no no no no no no,” said Norm Hays, as he walked me around the cattle brand collection at the Santa Maria Valley Historical Society Museum, and I grimaced at the squiggles of metal. “You’ll have to forgive me because I’m an old timer, but I still think tri-tip’s for grinding up and putting in a hamburger.”

    I'm sure it does make for a fine burger but I doubt too many folks still grind them up these days. On the other hand we do grind some Wagyu into burgers and hot dogs so...


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




  • dmouratidmourati Posts: 1,037
    Old timer can get bent. 
    Mountain View, CA
  • LegumeLegume Posts: 11,623
    Hamburger is easier to chew.
    I do not have any broken or spare parts for any size egg.
  • Looks good OP!
    Just recently had my first, but not las, tri tip
  • YukonRonYukonRon Posts: 16,469
    We do ours with a Mediterranean marinade, very similar to the recipes posted in here. I love tri tip, we have a couple in the freezer.

    Your cook looked awesome, perfect to me, as a matter of fact. Way to place that on a plate your first time out!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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